Ingredients
- 85g flaked almond, lightly toasted
- 25g plain flour
- good pinch sea salt
- 140g golden caster sugar
- 3large free range eggs
- 4large free range egg yolks
- 375ml double cream
- 375g blueberry (3 punnets)
- a little softened butter, for buttering dishes
- sifted icing sugar, to dust
Method
-
Grind the almonds to a very fine powder in a small food processor then blend in the flour and salt. Add the sugar, whole eggs, yolks and cream. Whizz until creamy smooth. (If you’re making ahead, tip the batter into a jug at this point and store in the fridge for up to 24 hours.)
-
When ready to cook, preheat the oven to 200C/gas 6/fan 180C. Butter eight 10cm gratin dishes. Scatter the blueberries in the bottom.
-
Give the batter a good stir, pour into the dishes and bake for about 18-20 minutes, or until risen and lightly firm. Dust with icing sugar and serve warm.